Recipes, Pork Recipes

Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts

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Overhead view of roasted pork leg on quinces and apples.

Roasted Pork Leg Recipe: Roasted Pork Leg with Quince, Braised Red Cabbage, and Creamed Sprouts: A feast of a meal, with a perfectly roasted joint of pork at its heart, this dish makes a fitting and delicious alternative to turkey for your Christmas dinner table.

While pork leg might not be the first choice that comes to mind for a celebratory meal, it deserves a place in the spotlight. With lean, flavourful meat, a generous cover of fat, and a rind that transforms into irresistible crackling, it’s a cut that shines when handled with care.

This roasted pork leg recipe was crafted with the festive season in mind, but its warming flavours and hearty accompaniments make it just as suitable throughout the winter months. If you’re looking to impress your guests with something a little different, this pork leg roast with quince, braised red cabbage, and creamed sprouts is a celebration-worthy centrepiece.

Serves 10-12

Ingredients

Red Cabbage

Creamed Sprouts

Roast Potatoes

Apple Sauce

For a slightly sweeter flavour, you can mix Bramley apples with a dessert variety such as Cox’s Orange Pippin or Braeburn.

Method

Preparing and Roasting the Pork

  1. Prepare the Seasoning: Place the black peppercorns and fennel seeds in a small dry pan over medium heat. Toast the spices for 3–4 minutes until fragrant. Transfer to a pestle and mortar and grind to a fine consistency. Add 2 tablespoons of sea salt and mix thoroughly.
  2. Season the Pork: Rub the prepared seasoning all over the pork leg joint. Leave the joint uncovered and out of the fridge for about 3 hours to come to room temperature.
  3. Prepare the Roasting Tray: Preheat your oven to 210°C. Arrange the quartered quinces, shallots, and sage in a large roasting tray, seasoning lightly with sea salt.
  4. Assemble the Dish: Drizzle a little olive oil over the pork leg joint and place it in the roasting tray, nestled among the quinces and shallots. Pour the cider and 200ml of chicken stock into the tray.
  5. Initial High-Heat Roast: Place the tray in the oven and roast for 15 minutes at 210°C to start developing crispy crackling.
  6. Lower Temperature for Slow Cooking: Reduce the oven temperature to 145°C and continue roasting for 2–2 ¼ hours, or until the internal temperature of the pork reads 54–56°C on a meat thermometer.
  7. Final High-Heat Blast: Remove the tray from the oven and increase the temperature to 220°C. Once preheated, return the tray to the oven for 10–12 minutes. This final step will crisp the crackling further and bring the internal temperature to 58–60°C.
  8. Rest the Pork: Remove the pork, quinces, and shallots from the tray. Rest the pork for at least 1 hour. During this time, the internal temperature will rise to the mid-60s, ideal for tender and juicy meat.
  9. Make the Gravy: Place the roasting tray over high heat and add 500ml of fresh chicken stock. Simmer gently, scraping the pan to release any caramelised bits, until the gravy thickens to a desirable consistency. The gravy should be rich, sweet, and infused with the essence of the roasted quinces.
  10. Serve: Carve the rested pork and serve with the roasted quinces, shallots, and a generous helping of gravy.

For the Red Cabbage

  1. Prepare the Cabbage: Remove any bruised outer leaves from the cabbage. Cut it into quarters and remove the root from the base. Coarsely shred the cabbage and place it in a large casserole dish. Season generously with sea salt and leave to sit for 15 minutes.
  2. Preheat the Oven: Set your oven to 150°C.
  3. Add Ingredients: Add all the remaining ingredients to the casserole. Using your hands, mix everything thoroughly to ensure the cabbage is evenly coated with the seasonings and liquids.
  4. Start Cooking: Place the casserole over medium heat and bring the mixture to a gentle simmer. Cover with a lid and transfer it to the preheated oven.
  5. Cook and Stir: Cook for 2 hours, stirring halfway through to ensure even cooking and to coat the cabbage in the juices.
  6. Finish and Adjust: After 2 hours, remove the casserole from the oven. Taste the red cabbage and adjust the seasoning if needed, adding more salt, sugar, or lemon juice to balance the flavours.
  7. Prepare in Advance (Optional): This dish can be prepared a day ahead, as the flavours often deepen and improve when left overnight. Simply reheat gently before serving.

For the Apple Sauce

  1. Brown the Butter: Place the butter and star anise in a suitably sized pan over medium heat. Cook until the butter just begins to brown, releasing a nutty aroma.
  2. Add the Ingredients: Add the apples, cider, sugar, and a pinch of salt to the pan. Stir everything together until well combined.
  3. Cook the Apples: Cover the pan with a lid and cook on medium heat for 6–7 minutes, allowing the apples to soften and release their juices.
  4. Rest the Sauce: Turn off the heat and leave the pan covered for 10 minutes. This resting time allows the flavours to meld and the apples to soften further.
  5. Stir and Adjust: Remove the lid, stir the mixture thoroughly, and check for seasoning. Adjust with more sugar, salt, or a squeeze of lemon juice if needed. If some of the apples at the bottom of the pan have caramelised, this adds a delicious depth of flavour – no need to worry.
  6. Serve: Serve the apple sauce warm as a perfect accompaniment to roast pork, or cool and store for later use.

For the Creamed Sprouts

  1. Blanch the Sprouts: Bring a large pan of well-salted water to the boil. Blanch the Brussels sprouts for about 4 minutes, then drain thoroughly in a colander.
  2. Cook the Lardons: Heat a wide, heavy-bottomed pan over medium heat. Add 1 tablespoon of olive oil, then the bacon lardons. Cook for about 8 minutes, stirring occasionally, until golden, caramelised, and swimming in their own fat.
  3. Sauté the Sprouts: Increase the heat to high and carefully add the blanched sprouts to the pan. Season with a pinch of salt, several grinds of black pepper, and a grating of nutmeg. Cook for 5 minutes over high heat, stirring regularly, until some of the sprouts pick up a light char.
  4. Add the Cream: Pour in the double cream along with a splash of water. Reduce the heat to low and simmer gently for another 5 minutes, allowing the flavours to meld.
  5. Bake in the Oven: Preheat your oven to 180°C. Transfer the pan to the oven and bake for 15 minutes until the cream thickens slightly and the sprouts are tender.
  6. Cool and Serve: Remove the pan from the oven and let it cool slightly before serving. These creamy, caramelised sprouts pair beautifully with roast pork or other hearty dishes.

For the Roast Potatoes

  1. Prepare the Potatoes: Place the peeled and chopped potatoes in a pot of cold water. Season generously with sea salt and set the pot over high heat with a lid on.
  2. Parboil the Potatoes: Once the water reaches a simmer, reduce the heat and cook the potatoes for 12–15 minutes, or until they are just tender.
  3. Cool the Potatoes: Drain the potatoes in a colander, then lay them flat on a tray to cool completely. This helps them dry out and creates a better surface for crisping.
  4. Preheat the Oven: Preheat the oven to 200°C.
  5. Heat the Fat: Divide the duck fat evenly between two large roasting trays and place them in the oven to heat for 10 minutes. The fat should be smoking hot before adding the potatoes.
  6. Coat the Potatoes: Carefully remove the trays from the oven. Divide the potatoes between the two trays, scattering the crushed garlic and sage leaves over the top. Turn the potatoes in the hot fat using a spatula to coat them evenly.
  7. Start Roasting: Return the trays to the oven and reduce the temperature to 180°C. Roast for 12 minutes.
  8. Turn and Roast Again: Remove the trays from the oven and use a spatula to turn the potatoes. Roast for another 12 minutes. Repeat this step twice more, turning the potatoes each time to ensure even browning and crispness.
  9. Drain Excess Fat: Once the potatoes are golden brown and crispy, remove the trays from the oven and carefully drain off any excess fat.
  10. Serve: Serve the roast potatoes hot, with their crispy exterior and fluffy interior making them the perfect side dish.

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For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.

Instagram

  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
  • We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
  • The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
  • We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
2 weeks ago
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
2 weeks ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
2 weeks ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
3 weeks ago
View on Instagram |
4/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
3 weeks ago
View on Instagram |
5/8
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
4 weeks ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.
1 month ago
View on Instagram |
8/8